*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces---Found "home style" dishwashing machines in all 9 service kitchens. Per maintenance and PIC, dish machines are high temp and DO NOT use sanitizer of any kind. Inspector Max/Min thermometer was run through dish washing machine and found a max temperature of 130.1 degrees F (verified by PIC). Temperature logs for the dishwashing machines are not being recorded and many care givers operating in the service kitchens are unaware of their duty to record dish washing temperatures. "Water Temperature" logs are kept at each service kitchen, but the temperature is from the faucet of the 2 compartment sink and reads between 120-130 degrees F. Establishment must meet temperatures of 160 degrees F on the food contact surfaces or use alternate way of sanitizing dishes. Establishment may wash dishes in the dishwasher and chemical sanitize in the 2 compartment sink or bring all food contact surfaces back to the main kitchen to be run through the chemical sanitizing dishwasher.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Found all TCS items in reach-in refrigerator holding at 55 degrees F with probe thermometer. Ambient temperature thermometer for the unit also read 55-60 degrees F. Except during preparation, cooking, cooling, or when time is used as a control all PHF/TCS must be maintained at 41°F or less. TCS food was discarded for date marking (see date marking violation), and only non-tcs food remained in the reach-in. PIC will use the reach-in refrigerator next door for all TCS items until unit can be fixed. Maintenance was called at time of inspection.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition---On 8/11/17, found left over take-out container of TCS Mexican food in the reach-in refrigerator with the name of a patient and a date of 8/2/17. PHF/TCS foods must be discarded if exceeds 7 days at 41 degrees F. Caregiver discarded take-out at time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Found reach-in refrigerator for service kitchen 8 holding all TCS food at 55 degrees with probe thermometer. Ambient temperature thermometer for the unit was also reading 55-60 degrees F at time of inspection. All TCS food in unit was discarded under date marking (see date marking violation). PIC will use reach-in refrigerator next door for TCS food until unit can be replaced. Maintenance had been called for the unit that morning.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Establishment MUST submit plans to MCESD before service kitchen re-model. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
